family-recipes

Swiss Butterhorns

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Ingredients

• 2 Cups White Flour
• ¼ Teaspoon Salt
• ½ Cup Butter
  • Softened
• 1 Egg Yolk
• ¾ Cup Sour Cream
• ½ Cup Walnuts
  • Finely Chopped
• ½ Teaspoon Cinnamon
• ½ Cup White Sugar

Instructions

Preheat oven to 375°F.

1. Measure flour and salt into bow. Cut in butter using a pastry blender.
2. Stir in egg yolk and sour cream.
3. Shape into a ball and chill.
4. In the meantime, blend sugar, nuts and cinnamon in a small bowl.
5. When dough is cold, divide into 3 portions. On a floured surface, roll each into a 12-inch circle and sprinkle with nut mixture.
6. Cut into 12 pie shaped wedges. Roll up each wedge, starting at the wide end and tucking the end under.

Place on a baking sheet covered with parchment paper. Bake for 20-30 minutes. Allow to cool and frost with glaze, if desired.

Butterhorn Glaze:

• 1 Cup Powdered Sugar
• 2 Teaspoons Milk
• ¼ Teaspoon Vanilla

Mix in a small bowl until smooth. Drizzle over cooled butterhorns.